Energy Auditing Techniques for Small Commercial Facilities 2011 Ryan Stroupe, Pacific Energy Center Jim Kelsey P.E., kW Engineering Sean Harleman, kW Engineering.
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Energy Auditing Techniques for Energy Auditing Techniques for Small Commercial FacilitiesSmall Commercial Facilities
20112011
Ryan Stroupe, Pacific Energy CenterJim Kelsey P.E., kW EngineeringSean Harleman, kW EngineeringTodd Bell, Food Service Technology Center
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Commercial KitchenCommercial KitchenEnergy AuditEnergy Audit
3Energy Auditing Techniques for Small Commercial Facilities
Presentation by:
Todd Bell &Richard Young
4Energy Auditing Techniques for Small Commercial Facilities
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On-line Food Service Toolbox:On-line Food Service Toolbox:
rebate infodesign guides
cost calculatorsseminars
energy tipscontact
information
7Energy Auditing Techniques for Small and Medium Commercial Facilities2009
AgendaAgenda• Introduction
– Learning Objectives– Energy Auditor Role and Activities– Why is Module Topic Important?
• Foundational Concepts
• Energy Efficiency Opportunities
• Reinforcement Activity
• Summary– Resources and References
8Energy Auditing Techniques for Small and Medium Commercial Facilities
Learning ObjectivesLearning Objectives
This food service training section will teach you to:• understand some “basics” about a commercial kitchen• walk into a kitchen and locate potential energy savings• identify efficient food service equipment and rebates
9Energy Auditing Techniques for Small and Medium Commercial Facilities
Energy Auditor Role and ActivitiesEnergy Auditor Role and Activities
The commercial kitchen is an uncomfortable, dangerous and complex environment.
The auditor should be able to:• locate some basic energy savings,•educate the client about future savings,•avoid disrupting the work flow of the kitchen, and•avoid getting hurt!
10Energy Auditing Techniques for Small and Medium Commercial Facilities
Why is Module Topic Important?Why is Module Topic Important?
• Energy Intensive!– about 5 times more watts/sq. ft. than other commercial
• Long Operating hours– 14 to 20 hours a day typical (many are 24 h/day)
• Little or No Planning for Efficiency
• Low Equipment Turnover– appliances are expensive and last 5 to 40 years
• There’s a kitchen in almost every building!
Overview of the Commercial KitchenOverview of the Commercial Kitchen
11Energy Auditing Techniques for Small and Medium Commercial Facilities
Foundational ConceptsFoundational Concepts
An example of the total energy breakdown (BTU) in a full service restaurant.
Where the energy goes:Where the energy goes:
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Kitchen uses 5 times more energy per square foot than rest of the building!
“Your kitchen is bigger than you realize!”
13Energy Auditing Techniques for Small and Medium Commercial Facilities
Opportunities to Save EnergyOpportunities to Save Energy
• Commercial Kitchen Ventilation– optimization and control
• Cooking Appliances– specifying efficiency
• Water and Water Heating– conservation and efficient operation
14Energy Auditing Techniques for Small and Medium Commercial Facilities
Commercial Kitchen VentilationCommercial Kitchen Ventilation
15Energy Auditing Techniques for Small and Medium Commercial Facilities
Kitchen Ventilation is measured in CFMKitchen Ventilation is measured in CFM
Your hood eats a lot of basketballs!
CFM (cubic feet per minute)CFM (cubic feet per minute)A cubic foot is about the size of a basketball.A cubic foot is about the size of a basketball.
16Energy Auditing Techniques for Small and Medium Commercial Facilities
The GoalThe Goal
Reduce the CFM but still
“capture and contain” the smoke and heat.
The BenefitsThe Benefits• reduced fan energy consumption
• reduced fan kW (lower demand)
• reduced heating and AC energy consumption
– potential gas and electric impact
17Energy Auditing Techniques for Small and Medium Commercial Facilities
Three Starting StrategiesThree Starting Strategies• Rebalance ventilation systems
• requires a professional service• one example resulted in 46% savings or $1,000/year
• Set make-up air duct stat to 55°F• located inside the make-up air duct near the blower.• one large hotel saved $15,000/year!• see the energy tip sheet at:
www.fishnick.com/saveenergy/energytips/tipsheets/natural_gas.pdf
• Turn off hoods when cooking appliances are off.
18Energy Auditing Techniques for Small and Medium Commercial Facilities
Example: Properly Set Duct StatExample: Properly Set Duct Stat
19Energy Auditing Techniques for Small and Medium Commercial Facilities
Resource: On-line Design GuidesResource: On-line Design Guides
20Energy Auditing Techniques for Small and Medium Commercial Facilities
Two NuggetsTwo NuggetsHow to keep the smoke How to keep the smoke and heat in the hood.and heat in the hood.
Optimize the Kitchen Exhaust HoodOptimize the Kitchen Exhaust Hood
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Push Appliances BackPush Appliances Back
22Energy Auditing Techniques for Small and Medium Commercial Facilities
Add Side PanelsAdd Side Panels
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Side Panels in PracticeSide Panels in Practice
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Verifying Capture and ContainmentVerifying Capture and Containment
• Operate all the appliances• Use smoke to visualize spillage• Test front and sides
Once exhaust is optimized, then…
25Energy Auditing Techniques for Small and Medium Commercial Facilities
Consider variable speed drives for Consider variable speed drives for kitchen exhaust and makeup air.kitchen exhaust and makeup air.
26Energy Auditing Techniques for Small and Medium Commercial Facilities
Problem: The kitchen exhaust hood Problem: The kitchen exhaust hood operates at 100%.operates at 100%.
All day long. (And sometimes all night as well.)
Whether you are cooking or not!
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Variable Speed Exhaust Fan Control Variable Speed Exhaust Fan Control “Demand Ventilation”“Demand Ventilation”
optical Sensor
Keypad
temperature Sensor
Rebate!
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Demand Ventilation Savings:Demand Ventilation Savings:
Exhaust and Makeup-Air Fan Energy
Makeup-Air Heating and Cooling
Bonus: Quiet Kitchen!
29Energy Auditing Techniques for Small and Medium Commercial Facilities
Learn how this system works:Learn how this system works:www.melinkcorp.com/intellihood_animation.htmwww.melinkcorp.com/intellihood_animation.htm
30Energy Auditing Techniques for Small and Medium Commercial Facilities
Exhaust and Makeup Air Fan Power
0
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0 2 4 6 8 10 12 14 16 18 20 22Time
Po
wer
(kW
)Design Exhaust Ventilation Rate (cfm) 22,500
Average Fan Power Reduction (kW) 8.70
Yearly Fan Energy Cost Savings ($) 9,910
Yearly Heating and Cooling Energy Cost Savings ($) 9,460
Total Yearly Operating Cost Savings ($) 19,370
DVC System Installed Cost ($) 15,000
Pay Back Period (yrs) 0.8
Calculated using $0.13/kWh, $0.80/therm, operating 365 days per year.
Mark Hopkins HotelMark Hopkins HotelAvg. without
DVC = 14.0 kW
Avg. with DVC = 5.3 kW
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SupermarketSupermarket
Design Exhaust Ventilation Rate (cfm) 23,800
Average Fan Power Reduction (kW) 6.16
Yearly Fan Energy Cost Savings ($) 3,770
Yearly Heating and Cooling Energy Cost Savings ($) 4,990
Total Yearly Operating Cost Savings ($) 9,310
DVC System Installed Cost ($) 18,000
Pay Back Period (yrs) 1.9
Calculated using $0.12/kWh, $1.00/therm, operating 360 days per year.
Exhaust and Makeup AIr Fans
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2
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0 2 4 6 8 10 12 14 16 18 20 22
Time
Po
wer
(kW
)
Avg. without DVC = 8.5 kW
Avg. with DVC = 2.3 kW
32Energy Auditing Techniques for Small and Medium Commercial Facilities32
Exhaust and Makeup Air Fan Power
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0 2 4 6 8 10 12 14 16 18 20 22Time
Po
wer
(kW
)
U.C. Berkeley U.C. Berkeley Clark Kerr CampusClark Kerr Campus
Design Exhaust Ventilation Rate (cfm) 12,200
Average Fan Power Reduction (kW) 6.98
Yearly Fan Energy Cost Savings ($) 4,100
Yearly Heating and Cooling Energy Cost Savings ($) 2,350
Total Yearly Operating Cost Savings ($) 6,450
DVC System Installed Cost ($) 16,000
Pay Back Period (yrs) 2.5Calculated using $0.115/kWh, $1.00/therm, operating 300 days per year.
Avg. without DVC = 12.7 kW
Avg. with DVC = 5.8 kW
33Energy Auditing Techniques for Small and Medium Commercial Facilities33
Design Exhaust Ventilation Rate (cfm) 6,000
Average Fan Power Reduction (kW) 2.40
Yearly Fan Energy Cost Savings ($) 2,040
Yearly Heating and Cooling Energy Cost Savings ($) 339
Total Yearly Operating Cost Savings ($) 2,380
DVC System Installed Cost ($) 6,000
Pay Back Period (yrs) 2.5
Calculated using $0.13/kWh, operating 365 days per year.
Casual DiningCasual DiningAvg. without
DVC = 14.0 kW
Avg. with DVC = 14.0 kW0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
0 2 4 6 8 10 12 14 16 18 20 22
kW
0
20
40
60
80
100
VS
D (
%)
EF #2 Left EF #1 Right EF-2 VSD EF-1 VSD
5 kWh/ Day
7 kWh/ Day
2.2 kW
62%
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The Outdoor Air-Load CalculatorThe Outdoor Air-Load CalculatorOnline tool for estimating CKV $$Online tool for estimating CKV $$
Inputs• location• operating hours• fan types• static pressureOutputs• heating and cooling BTU• fan energy
352009Energy Auditing Techniques for Small and Medium Commercial Facilities35
36Energy Auditing Techniques for Small and Medium Commercial Facilities
Exhaust Hood LightsExhaust Hood Lights
In this exhaust hood are eleven, 75 watt incandescent light bulbs. Replacing them with 20 watt CFL’s can reduce their energy usage by $500 annually.
16 hrs/day @ $0.15/kWh
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Kitchen: Food PrepKitchen: Food Prep
38Energy Auditing Techniques for Small and Medium Commercial Facilities
Realities of the KitchenRealities of the Kitchen
• Cooking appliances are guzzlers!• Usually not viable to replace working appliance
– hassle, long payback
• But, surveys often preface remodeling!– take advantage of good opportunities
• Appliance failure = panic = poor purchasing – get the right info to the right people early
• Purchasing decisions have long lasting impact!
Bonus: Efficiency = Improved Performance!
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Resources: how and where to find Resources: how and where to find efficient appliancesefficient appliances
Energy Auditing Techniques for Small and Medium Commercial Facilities
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Refrigeration FryersHot Holding Cabinets
Steamers
www.energystar.gov/cfswww.energystar.gov/cfs
ENERGY STAR Categories
Ice MachinesDish MachinesGriddles Convection Ovens
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California’s Food Service Appliance California’s Food Service Appliance Rebates are a Great Resource!Rebates are a Great Resource!
Energy Auditing Techniques for Small and Medium Commercial Facilities
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All of the rebated appliances are All of the rebated appliances are energy efficient!energy efficient!
Here’s how to get all the Here’s how to get all the information you need:information you need:
Energy Auditing Techniques for Small and Medium Commercial Facilities
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Complete List of Qualified Products
Updated Regularly
Rebate Amount & Energy Efficiency
Goes beyond ENERGY STAR Energy Auditing Techniques for Small and Medium Commercial Facilities
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Application Forms Online
Energy Auditing Techniques for Small and Medium Commercial Facilities
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The rebate list is your The rebate list is your
shopping list.shopping list.
Energy Auditing Techniques for Small and Medium Commercial Facilities
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Example: Two appliances that are Example: Two appliances that are candidates for early change out.candidates for early change out.
50Energy Auditing Techniques for Small and Medium Commercial Facilities
Insulated Insulated Energy StarEnergy StarHot Food Holding CabinetsHot Food Holding Cabinets
Rebate!
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Tools to determine your energy savings:Tools to determine your energy savings:
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Sample Sample ResultsResults
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Life-Cycle Costs* Life-Cycle Costs* Hot Food Holding CabinetsHot Food Holding Cabinets
*Based on 10¢/kWh, a 5-year life expectancy and a 3.1% discount rate
$2,200$2,200!!
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Un-insulated holding cabinet also adds Un-insulated holding cabinet also adds extra heat load to the room…extra heat load to the room…
…equal to about 10 peopleNo Insulation
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Energy Star Steamer Energy Star Steamer Saves Big on Water and EnergySaves Big on Water and Energy
Rebate!
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Boiler Based Steamer (Not ENERGY STAR)
Average Water Usage = 40 gph
57Energy Auditing Techniques for Small and Medium Commercial Facilities
To identify a boiler-based steamerTo identify a boiler-based steamer
Look for:
• dedicated / hard-wired water inlet
• drain pipe to a floor drain– condensate water running down the drain
• sealed / pressurized boiler– “boilerless” has an “atmospheric” steam generator
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5- Year Life-Cycle Costs 5- Year Life-Cycle Costs Three-pan Steamer ExampleThree-pan Steamer Example
$11,50$11,500!0!
$65$6500
59Energy Auditing Techniques for Small and Medium Commercial Facilities
Kitchen Sanitation: Hot Water UseKitchen Sanitation: Hot Water Use
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61Energy Auditing Techniques for Small and Medium Commercial Facilities
Water Costs Water Costs + Sewer Costs + Sewer Costs + Water Heating+ Water Heating = = LOT$ of Your MoneyLOT$ of Your Money!!!!
Water Costs Water Costs + Sewer Costs + Sewer Costs + Water Heating+ Water Heating = = LOT$ of Your MoneyLOT$ of Your Money!!!!
62Energy Auditing Techniques for Small and Medium Commercial Facilities
Spray Valve CalculatorSpray Valve CalculatorOnline tool for estimating water $$Online tool for estimating water $$
632009Energy Auditing Techniques for Small and Medium Commercial Facilities63
Play with the water calculator.Play with the water calculator.
What will you find?What will you find?
It’s expensive to waste water!It’s expensive to waste water!(especially hot water)(especially hot water)
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A Bad SprayerA Bad Sprayer
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Replace Hand Sink AeratorsReplace Hand Sink Aerators
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Fix all leaks!Fix all leaks!
Even a small drip adds up:
• 50,000 gallons/yr
• $350 for water
• $700 for water heating
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4 Hot Water Heater “Must-Do’s”4 Hot Water Heater “Must-Do’s”
activate
allocateinsulate
regulate
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Insulate the water lines.Insulate the water lines.Saves about $4 to $5/year/foot*Saves about $4 to $5/year/foot*
*based on horizontal 1.5 inch pipe, 70° F ambient, indoor installation, 80% efficiency
Energy Auditing Techniques for Small and Medium Commercial Facilities
71Energy Auditing Techniques for Small and Medium Commercial Facilities
Regulate the tank temperature Regulate the tank temperature by properly setting the thermostat.by properly setting the thermostat.Example savings: $600 a yearExample savings: $600 a year
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Allocate the recirc pump operation: Allocate the recirc pump operation: use a timer to turn it off at night.use a timer to turn it off at night.Example savings: $300 a year*Example savings: $300 a year*
*includes $100 in electric pump energy savings
Energy Auditing Techniques for Small and Medium Commercial Facilities
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Activate the automatic flue-damper Activate the automatic flue-damper control: turn it on!control: turn it on!Example savings: $300 a yearExample savings: $300 a year
Energy Auditing Techniques for Small and Medium Commercial Facilities
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Resource: On-line Design GuidesResource: On-line Design Guides
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Final Action: Final Action: Re-commission all the Energy Management Systems
78Energy Auditing Techniques for Small and Medium Commercial Facilities
Reinforcement ActivityReinforcement ActivityThe client is going to expand their kitchen and they want to purchase a convection oven, two gas fryers, and a griddle.
1. How do you guide them to efficient equipment?
2. How much money can they get in rebates?
79Energy Auditing Techniques for Small and Medium Commercial Facilities
Reinforcement ActivityReinforcement ActivityThe client is going to expand their kitchen and they want to purchase a convection oven, two gas fryers, and a griddle.
1.How do you guide them to efficient equipment?http://www.fishnick.com/saveenergy/rebates/
2. How much money can they get in rebates?
$500 + $500 + $500 + $125 = $1,625
80Energy Auditing Techniques for Small and Medium Commercial Facilities
Key Points to RememberKey Points to Remember
• Commercial Kitchen Ventilation– optimization and control– demand ventilation (rebates!)
• Cooking Appliances– specifying efficiency– Energy Star and CA Rebates!
• Water and Water Heating– pre-rinse valves, aerators and leaks– hot water heater commissioning
81Energy Auditing Techniques for Small and Medium Commercial Facilities
References and ResourcesReferences and Resources
• www.pge.com/fstc• www.fishnick.com• www.energystar.gov/cfs• www.conserve.restaurant.org
– National Restaurant Association Conserve Program
82Energy Auditing Techniques for Small and Medium Commercial Facilities
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